Strawberry Tea Recipes

Steps:

• Set aside five strawberries. Place the remaining strawberries in blender; cover and puree. Strain into pitcher. Stir in the tea, sugar and lemon juice until sugar is dissolved. Chill. , Serve in chilled glasses over ice. Garnish with reserved berries.

Steps:

• Steep the tea bag for 2 minutes in the water. Remove the bag and allow the tea to cool. Pour the tea into an ice cube tray and freeze until solid, at least 2 hours.
• Put the strawberries, milk, lime juice, honey and mint into a blender and blend until almost smooth. Add the green tea ice cubes and continue to blend until very smooth. Garnish with the sliced strawberry

Steps:

• Heat oven to 220C/200C fan/gas 7. On the coarse side of a box grater, grate the butter into a bowl, then place back in the freezer for 5 mins. With a spatula, quickly mix the butter with the flour, baking powder and sugar, add the milk and lemon juice, then bring together until you have a butter-speckled dough. Knead the dough a few times on a floured surface. Roll out to a circle, press into a lightly greased 20cm sandwich tin, then brush the top with egg and scatter with a little sugar. Bake for 20 mins until risen and golden, then transfer to a cooling rack.
• While the scone is cooling, toss the strawberries in a bowl with a sprinkling of the sugar and the jam, then set aside. In a separate bowl, whisk the clotted cream until stiff with the 50g sugar and a drop of vanilla extract.
• To assemble the cake, place the scone base on a serving plate, spread the cream over, leaving a slight edge of the cake showing, then pile the saucy strawberries on top. Serve cut into wedges

Steps:

• In a small saucepan, melt the butter over medium heat. Add 1 tablespoon chamomile to a large mixing bowl. Pour the hot melted butter over the chamomile and stir. Set aside to steep and cool completely, about 1 hour.
• Use the same saucepan (without washing it out) to bring the milk to a simmer over medium-high heat, keeping watch so it doesn't boil over. Remove from the heat, and stir the remaining 1 tablespoon chamomile into the hot milk. Set aside to steep and cool completely, about 1 hour.
• Heat oven to 350 degrees. Grease a 9-by-5-inch loaf pan with the nonstick cooking spray and line with parchment paper so the long sides of the pan have a couple of inches of overhang to make lifting the finished cake out easier.
• Add the sugar and salt to the bowl with the butter, and whisk until smooth and thick, about 1 minute. Add the eggs, 1 at a time, vigorously whisking to combine after each addition. Zest the lemon into the bowl; add the baking powder and vanilla, and whisk until incorporated. Add the flour and stream in the milk mixture while whisking continuously until no streaks of flour remain.
• Transfer the batter to the prepared pan and bake until a skewer or cake tester inserted in the center comes out clean (a few crumbs are OK, but you should see no wet batter), 40 to 45 minutes. Cool in the pan on a rack for 30 minutes.
• While the cake cools, make the icing: Into a medium bowl, squeeze 2 tablespoons juice from the zested lemon, then add the confectioners' sugar. Place the dehydrated strawberries in a fine-mesh sieve set over the bowl and, using your fingers, crush the brittle berries and press the red-pink powder through the sieve and into the sugar. (The more you do this, the redder your icing will be.) Whisk until smooth.
• If needed, run a knife along the edges of the cake to release it from the pan. Holding the 2 sides of overhanging parchment, lift the cake out and place it on a plate, cake stand or cutting board. Discard the parchment. Pour the icing over the cake, using a spoon to push the icing to the edges of the cake to encourage the icing to drip down the sides dramatically. Cool the cake completely and let the icing set.

Steps:

• In a bowl, gently toss together the strawberries, almonds and 1/4 cup of the flour; set aside.
• In a large bowl, beat the butter with the sugar until light and fluffy; beat in the eggs, one at a time.
• Beat in the almond extract.
• Stir together the remaining flour, baking powder, baking soda, salt, cinnamon and nutmeg; stir into the butter mixture alternately with the buttermilk, making three additions of the flour mixture and two of buttermilk.
• Gently fold in the strawberry mixture.
• Spoon into 2 greased and floured 8x4-inch loaf pans.
• Bake in a 350°F oven for about 1 hour or until a cake tester inserted in the centre comes out clean.
• Let cool in the pans on racks for 10 minutes.
• Remove from the pans; let cool completely in racks.

Steps:

• Pour 2 cups boiling water over tea bags. Cover and steep 5 minutes. Remove tea bags. Chill at least 1 hour.
• Process chilled tea, frozen strawberries, and remaining ingredients in a blender until smooth and slushy.
• Serve immediately. Enjoy!

Steps:

• Let cookie dough stand at room temperature for 5-10 minutes to soften. In a small bowl, combine dough and almonds. Cover and refrigerate for 1 hour or until easy to handle. , On a lightly floured surface, roll dough to 1/8-in. thickness. Cut with a floured 2-1/2-in. round cookie cutter. Cut out the centers of half of the cookies with a 1-in. round cookie cutter (discard centers). , Place 2 in. apart on ungreased baking sheets. Bake at 350° for 6-8 minutes or until edges are lightly browned. Cool for 2 minutes before removing to wire racks to cool completely. , Spread each whole cookie with 1 teaspoon of jam; top with remaining cookies. Sprinkle with confectioners' sugar.